Gluten-Free Fig Bars

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Fussellette and her Hurler are in town again.  Hurler is staying for good and Fussellette will be along permanently in January.  Currently they’re staying with us so I decided to whip up some gluten-free fig bars from Serious Eats to feed to my guests and to take to my biweekly meeting at work.  These cookies have a few more steps than a regular cookie, but none of them is particularly difficult or time consuming, so it’s worth it.

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Start with your figs.

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Take about 14oz dried figs and soak them in water for at least an hour.

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Here is the underwater view of the figs starting to soak.

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And the after-soaking underwater view.  I just like taking pictures underwater.

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Especially considering that this was going on outside.

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Now let’s get on to the dough. In a bowl, whisk together 1 1/2 cups brown rice flour, 1/2 cup cornstarch, 1/4 cup white rice flour, 1 teaspoon baking soda, 1/2 teaspoon xanthan gum, and 1/2 teaspoon table salt.  Set that aside and haul out your mixer.

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In the bowl of your electric mixer, cream together 1/4 cup vegetable shortening, 1/4 cup granulated sugar, and 1/4 cup dark brown sugar.

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Beat in 2 large eggs, one at a time.

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Grate in a few teaspoons of orange zest.

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Tip in your flour mixture and beat on low until well combined.  Continue to beat on a higher speed until a nice cohesive dough forms.

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Shape the dough into a patty, wrap it up and refrigerate it for at least two hours.

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Now you can make your filling.  Drain your soaked figs and tip them into a food processor.

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I ripped off all the tough stems, which was an easy job with the softened figs.

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Add in the juice of half a lemon and about 3 tablespoons light corn syrup, a dash of salt, 1/4 cup water, and pulse until your goo is uniform and you can pipe it like icing.  You may need to add some more water if it’s not squishy enough.

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You can store your fig goo in a piping bag but I scooped it into a Ziploc instead.

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And then the sun came out.  Briefly.

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When your dough is ready, preheat your oven to 350°F and line a baking sheet with parchment paper. Set out another piece of parchment paper on your work surface and dust it with some brown rice flour.  Divide the dough into 6 equal pieces.

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Roll out each segment into a rough rectangle about 10″ by 4 1/2″ and trim the edges (save the trimmings).  Use an offset spatula to gently separate the dough from the paper.

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Cut a 1/2″ hole in the corner of your Ziploc bag and pipe a few lines of fig goo down the centre of the dough rectangle (I piped three lines on each and ended up with a LOT of leftover fig goo, so be generous).

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Fold the edges of the dough over the fig goo and seal the seam.

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Place your fig/dough log seam side down on your baking sheet.  I rolled out the trimmings into yet another rectangle and ended up with 7 logs in total.

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Bake the fig logs for 15-20 minutes, until they are a light brown.

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Slice them with a sharp knife into 2″ pieces while they are still hot, then seal in a lidded container overnight so they can sort of steam themselves until they’re a bit softer.

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The next day you get lovely, cake-y, gluten-free figgy goodness!

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

4 thoughts on “Gluten-Free Fig Bars”

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